The development of better extraction methods and control over growing fruit will enable the flavour sector to meet increasing demand for naturally sourced flavours, despite pressures of natural resources, says EFFA president.

At the start of 2010 EFFA adopted a new structure following its split from the fragrance industry association. Sven Ballschmiede, EFFA board member, explains EFFA new focus and matters that are topping its agenda today.

German flour improvers specialist Muhlenchemie has many years' experience in the fast-growing bakery markets of Africa and the Middle East - but each country and bread-eating culture requires a slightly different approach.

Trade shows provide a host of business opportunities - but for the adventurous visitor they are also a place to sample innovative products and recipes. Jess Halliday ate her way through the last afternoon of IFT in Chicago.

The IFT trade show is not just about business - it's about fostering the next generation of food professionals. University of Nebraska staff share their view on industry prospects and the value of IFT for students.

The IFT trade show has ended for another year, but before they quit Chicago the FoodNavigator team gave a final round up of what caught their attention.

New Zealand's Plant and Food Research is discussing its new strategy with IFT attendees, where it is seeking interest in cultivars it has developed that will not be used as fresh fruits but which could yield interesting new healthy ingredients.

What to do if you're approached with a dream job offer, or want to move on uncertain economic times? Food industry headhunter Keith Phillips shares his views on the job market, and how middle- and top-managers can make the most of the opportunities out there.

The sense of optimism is palpable at this year's IFFA show as the meat world gathers in Frankfurt, Germany, following one of the toughest economic periods in living memory.

Soy products can be stored and transported at ambient temperatures, and are packed with protein. Ideal, then, for the Haiti earthquake relief effort, explains Gerard Klein Essink of Bridge2Food.